Lamb Kebabs With Fennel & Cucumber Slaw
These flavorful lamb and lentil kebabs are a delightful medley of earthy lentils, aromatic coriander-spiced lamb, and fresh cucumber-fennel salad. The tender kebabs are grilled to perfection and paired with a creamy yogurt dressing that adds a cool and tangy contrast to each bite. It's a satisfying and balanced dish that's perfect for a weeknight dinner or a casual gathering with friends and family.
— Constant Cookbook
Ingredients
- 400g can green lentils , rinsed and drained
- 250g pack lean minced lamb
- 1 tsp ground coriander
- 1 cucumber , chopped
- 1 fennel bulb , shredded
- 200g pot reduced-fat Greek yogurt
- small garlic clove , crushed (optional)
- 1 mild red chilli , deseeded and chopped
Instructions
- Heat grill to high. Put the lentils into the bowl of a food processor, then whizz to a rough paste. Tip into a bowl, add the mince, coriander and plenty of seasoning, then mix well. Roll into 16 balls, thread onto 4 skewers, then grill for 10 mins, turning halfway through, until golden and juicy in the middle.
- Meanwhile, mix the cucumber and fennel with the yogurt, garlic if using, chilli and salt and pepper to taste. Serve with the kebabs.
Cook Time
10M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 202 calories
- Fat Content: 8 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 12 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 21 grams protein
- Sodium Content: 1.02 milligram of sodium
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